White Chocolate, Macadamia Nut and Persimmon Tartlets
Small size, big wow: These dessert tarts truly put our orange fruit in the spotlight. We gave the slices a little sizzle under the torch to accentuate their dark edges and star-shaped centres. They shine atop a filling of ultra-smooth white chocolate and cream spiced with festive cardamom, which floats on a macadamia-nut crust.
Ingredients
- 1/2 cup (75 g) macadamia nuts
- 1 1/4 (190 g) unbleached all-purpose flour
- 1/3 cup (45 g) icing sugar
- 6 tbsp (85 g) cold unsalted butter, diced
- 1 egg
- 1 cup (250 ml) 35% cream
- 6 oz (170 g) white chocolate, chopped
- 1/3 tsp ground cardamom
- 1 egg
- 1 egg yolk
- 1 large non-astringent persimmon (or 2 small), peeled and thinly sliced into rounds
- Sugar, for dusting (optional)
Instructions
- In a food processor, blend the macadamia nuts, flour and
- sugar into a fine powder. Add the butter and pulse a few
- times, until it forms pea-sized pieces. Add the egg and pulse
- just until the dough starts coming together.
- On a lightly floured surface, knead the dough until
- smooth and cut into 8 equal parts. Divide between eight
- 4-inch (10 cm) tartlet pans with removable bottoms. Press
- the dough into the bottoms and up the sides of the pans.
- With a fork, prick the bottoms of the crusts. Place on a
- baking sheet and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven
- to 400°F (200°C).
- Cover each crust with a small sheet of foil and fill with
- dry beans or ceramic pie weights. Bake for 15 minutes or
- until the crusts start to brown. Remove the beans and foil.
- Let the crusts rest at room temperature. Reduce the oven
- temperature to 325°F (165°C).
Small size, big wow: These dessert tarts truly put our orange fruit in the spotlight. We gave the slices a little sizzle under the torch to accentuate their dark edges and star-shaped centres. They shine atop a filling of ultra-smooth white chocolate and cream spiced with festive cardamom, which floats on a macadamia-nut crust.